| Title | Principles of pastry lamination and process control | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how pastry structure is developed during mixing | 1.1 Outline the purpose of mixing dough intended for pastry lamination | |
| 1.2 Describe how pastry doughs are developed during mixing | ||
| 1.3 Describe the function and changes to key ingredients in pastry doughs which are important for achieving specified mixture quality. | ||
| 2. Understand the methods of fat incorporation | 2.1 Distinguish between the methods for fat incorporation into pastry including; | |
| · scotch method | ||
| · english method | ||
| · french method | ||
| · high speed mixing | ||
| 2.2 Describe how layers of fat and pastry are constructed in readiness for lamination | ||
| 2.3 Describe why it is necessary to maintain pastry fats for incorporation at optimum processing temperature | ||
| 2.4 Outline the structural difference between half puff, three quarter puff and full puff pastry. | ||
| 3. Understand lamination methods and construction | 3.1 Illustrate the difference between half turn and book fold methods of lamination | |
| 3.2 Describe how layers of fat and pastry are constructed during lamination | ||
| 3.3 Outline the importance of building layers during lamination and how this critically contributes to product quality. | ||
| 4. Understand process control of laminated pastry | 4.1 Describe why it is important to maintain pastry condition and temperature during processing | |
| 4.2 Outline the key features of a failed pastry | ||
| 4.3 Describe actions that can be taken to rectify pastry processing problems. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of pastry lamination and process control, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards. | |
| Unit expiry date | 01/05/2015 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| CB.109K Principles of pastry lamination and process control. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of pastry lamination and process control. It can be assessed on or off the job. | |
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 6 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.109K | |
| RITS Reference | J/601/4480 | |